• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray with a drizzle of olive oil. Sprinkle over the salt and brown mustard seeds and toss to coat. • Roast until tender, 20-25 minutes.

• While the potatoes are roasting, finely chop garlic. Roughly chop cucumber and tomato. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt (see ingredients) to garlic oil mixture and combine. Season to taste.

• Pat salmon dry with paper towel. • In a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Add salmon, gently turning to coat. TIP: Patting the skin dry helps it crisp up in the pan!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

• While the salmon is cooking, roughly chop green butter lettuce. In a second medium bowl, combine the vinegar with a drizzle of olive oil. Add cucumber, tomato and green butter lettuce, tossing to coat. Season.

• Divide Indian-spiced salmon, Bombay potatoes and cucumber salad between plates. • Dollop with garlic yoghurt to serve. Enjoy!